Beef Grading System Research Articles

Analysis of the Impact of Beef Grading System Reform on the Price of Premium Hanwoo Beef

Korea has been implementing a beef grading system consisting of quality and quantity grades since 1992. The quality grade consists of 1++ (highest), 1+, 1, 2, 3 (lowest) grades and is determined by marbling score (% fat content), meat color, fat color, texture, and maturity. The quantity grade consists of A, B, and C grades and is determined by back-fat thickness, eye muscle area, and carcass weight. The quality grade, mostly determined by the marbling score, is the key factor in determining the price of beef. This pricing mechanism has increased the production costs by breeding beef cattle for a long time to receive a quality grade 1 or higher. In addition, the recent trend of meat consumption in Korea is moving toward avoiding fat in the diet. Accordingly, the Korean government changed the beef grading system from December 1, 2019. In the new grading system, beef with a lower marbling score receives a higher quality grade than before. Therefore, the new system is expected to affect the price of beef, especially premium beef (a quality grade 1 or higher). This study analyzed the effect of changing the beef grading system on premium beef price. To do this, we applied DID (Differences in Differences) model to the wholesale price of beef. As a result, it was found that the real price of premium beef increased by 709~779 won per kg due to the change in the beef grading system.

A Comparative Analysis of the Social Preference for Export of Livestock Products : Focusing on Heterogeneity

쇠고기 등급제는 부정육 유통근절, 축산기술 일반화 등 한국 축산업 역사에서 가장 성공적인 축산정책으로 불리우며 축산업 생산기술의 발전에 중요한 역할을 하고 있다. 또한 시장 개방이 확대되면서 쇠고기 등급제가 한국 육우산업의 경쟁력을 높이는 데 결정적 역할을 하였지만 과도하게 마블링 수준에만 의거하여 평가하는 단점이 있다. 이러한 실정에서 소비자들은 등급제가 전달하려는 객관적 정보 외, 다른 정보들도 추가하여 받아들일 수 있는 여지가 충분히 존재할 가능성이 있다. 따라서 소비자들이 쇠고기 등급제를 인지함에 있어 품질 척도 이외, 어떠한 인식을 형성하고 있는지 에 대한 이질성 시각에서의 확인이 필요하다. 본 연구에서는 <2018 식품소비행태조사>데이터를 이용하여 쇠고기 등급 선호와 축산물 구매 특징, 인구 통계 특징 간의 영향 관계를 기술하고, 한우 쇠고기 생산 유통 체계 하에서 소비자의 소비 패턴과 인식 특징 등의 문제점들을 분석하였다. 분석결과 축산물 구입시 고려기준에서 가격보다는 안정성, 신선도와 영양을 고려하는 소비자일수록 높은 등급의 쇠고기를 선호하는 것으로 나타났다. 즉 소비자는 높은 등급 쇠고기가 낮은 등급 쇠고기보다 안전하고 신선하며 영양이 있다고 판단하는 것으로 나타났다. 또한 이변량 프로빗 모델을 이용해 변수 간의 내생성을 측정하고 쇠고기 등급제도의 정보비대칭성을 검증하였다.Purpose: The main purpose of this study is to clarify the relationship among beef grading preference and livestock products purchase characteristics and demographic characteristics, and to analyze the existing problems in the Korean beef production and circulation system. Research design, data, methodology: The current Korean beef production and circulation system were investigated and consumer consumption patterns and cognitive characteristics were analyzed. Data were drawn from the “Consumer Food Consumption Behavior Survey 2018” published by the Korea Rural Economic Research Institute. The Bivariate-Probit model was used to detect the endogeneity between variables, and the asymmetry of the information. Results: Using bivariate probit models, the study found that consumers in general have a misperception that high-grade beef is safer, fresher, and more nutritional than mid or low-grade beef. Conclusion: The current grading system cannot be a correct guide for consumers’ beef purchase behavior. It is proposed that when formulating the beef grading system, the relevant stakeholders involved should carefully convey the basic information about the beef grading system.

European conformation and fat scores of bovine carcasses are not good indicators of marbling

Marbling is one of the primary carcass attributes utilized in most beef grading systems for eating quality evaluation. In Europe, the current beef grading system is the EUROP grid, which is focused on carcass commercial value and production yield rather than eating quality estimation. The aim of this study was to investigate the relationship between marbling and the most common scores for carcass classification in Europe. If there are strong associations between marbling and European classification scores, marbling score may be estimated from the carcass characteristics. However, this study indicated that European classification scores explain only a slight proportion of the variance in marbling score (32%, 46%, 34% and 21% for the entire cattle group, young bulls, females and steers, respectively). Therefore, whereas the EUROP grid is well adapted to estimate yield, it does not reflect marbling at all. The European beef industry should take into account additional indicators related to beef palatability to assist the determination of the commercial value of carcasses.

EXPLORING THE EXISTENCE OF GRADER BIAS IN BEEF GRADING

AbstractThe U.S. Department of Agriculture (USDA) beef grading system plays an important role in marketing and promoting beef. USDA graders inspect beef carcasses and determine a quality grade within a few seconds. Although the graders are well trained, the nature of this grading process may lead to grading errors. Significant differences in the USDA graders’ “called” and “camera-graded” quality grades were observed, as well as variations in quality grades across seasons and years. Under grid pricing, producers gained financially from grades called by USDA graders rather than grades measured by cameras.

A Case-Control Genome-Wide Association Study of Dark-Cutting in 2 Beef Cattle Populations

ObjectivesDark-cutting beef carcasses are graded Canada B4 in the Canadian Beef Grading System, resulting in economic loss for beef producers. Dark-cutting beef is caused by depletion of muscle glycogen before slaughtering, which may also be affected by animal genetics. This study aimed to identify possible single nucleotide polymorphisms (SNPs) associated with dark-cutting through a case-control genome-wide association study (GWAS) and explore the biological relevance of these SNPs to the formation of dark cutting beef. Materials and MethodsTwo cattle populations were used in this study, population I had 64 beef cattle, of which 40 were graded Canada B4 (dark-cutters, treated as cases), and population II had 837 beef cattle, of which 30 were graded Canada B4. The 2 populations were genotyped using GeneSeek Genomic Profiler for Beef Cattle-HD (GGP-HD) of 76,783 SNPs and Illumina BovineSNP50v2 BeadChip of 54,609 SNPs, respectively. All SNPs with a call rate lower than 90% or a minor allele frequency (MAF) lower than 5% were removed in quality control. Association analyses were conducted using Plink 1.9 and dark-cutting beef was analyzed as a binary trait (cases versus controls) through a logistic regression model under an additive model. UCSC Genome Browser RefSeq genes harboring (1 Mb window) the top 50 SNPs with lowest raw P values in each population were used for GO (Gene Ontology) analysis through DAVID (Database for Annotation, Visualization and Integrated Discovery). ResultsIn total, 418 SNPs were detected in population I, 383 SNPs in population II and 267 SNPs in the combined data with a less stringent significance level (P < 0.01); 12 SNPs in population I, 30 SNPs in population II and 22 SNPs in the combined data with a significance level (P < 0.001); 2 SNPs in population II and 2 SNPs in the combined data with a relatively stringent significance level (P < 0.0001). These detected SNPs showed suggestive association with dark-cutting beef. GO analysis revealed that genes (717 in total) harboring top-scoring variants (150 SNPs in total) were involved in molecular functions like poly (A) RNA binding, and calcium ion and GTP binding which are related to energy metabolism. ConclusionBased on our association study with a relatively small sample size, no evidence was found for a large genetic effect for beef dark-cutting, the trait may therefore be polygenic. Significant SNPs showed suggestive association with dark-cutting beef. Although the detected SNP associations require validation in a larger dataset, the results suggested the possibility in the future for marker-assisted selection or genomic selection in beef cattle to reduce dark cutting.

한우 등심의 위치별 조지방 함량 및 근내지방도 비교

This study was conducted to make certain that the intramuscular fat score at 13th rib could represent the fat content of whole loin from Hanwoo in Korea beef grading system. A total 42 loins from 23 carcasses of grade 1 ++ , 16 carcasses of grade 1 + , and 3 carcasses of grade 1 of Hanwoo were used for this study. The crude fat content and intramuscular fat score at the 1 st , 6 th , and 13 th rib, and the last lumbar position of loin were measured. The crude fat content was the highest at the 6 th rib of loin from the carcasses of grade 1 ++ and 1 + (p<0.05). There were no significant difference of the intramuscular fat scores measured by image analysis and beef marbling score (BMS) between the 6th and 13 th rib of loin from the carcasses of 1 ++ and 1 + and that were significantly higher than intramuscular fat scores at the 1 st rib and the last lumbar position of the loin. From the results, we conclude that the intramuscular fat score at the 13 th rib can represent the fat content of loin when meat graders decide the grade of Hanwoo carcass.

Industrial Applications of Selected JFS Articles

Industrial Applications of Selected <i>JFS</i> Articles

Genetic analysis of ultrasound and carcass measurement traits in a regional hanwoo steer population.

Ultrasound measurements of backfat thickness (UBF), longissimus muscle area (ULMA) and marbling score (UMS) and carcass measurements of carcass weight (CW), backfat thickness (BF), longissimus muscle area (LMA), and marbling score (MS) on 7,044 Hanwoo steers were analyzed to estimate genetic parameters. Data from Hanwoo steers that were raised, finished in Hoengseong-gun, Gangwon-do (province) and shipped to slaughter houses during the period from October 2010 to April 2013 were evaluated. Ultrasound measurements were taken at approximately three months before slaughter by an experienced operator using a B-mode real-time ultrasound device (HS-2000, FHK Co. Ltd., Tokyo, Japan) with a 3.5 MHz linear probe. Ultrasound scanning was on the left side between 13th rib and the first lumbar vertebrae. All slaughtering processes and carcass evaluations were performed in accordance with the guidelines of beef grading system of Korea. To estimate genetic parameters, multiple trait animal models were applied. Fixed effects included in the models were: the effects of farm, contemporary group effects (year-season at the time of ultrasound scanning in the models for UBF, ULMA, and UMS, and year-season at slaughter in the models for CW, BF, LMA, and MS), the effects of ultrasound technicians as class variables and the effects of the age in days at ultrasound scanning or at slaughtering as linear covariates, respectively for ultrasound and carcass measures. Heritability estimates obtained from our analyses were 0.37 for UBF, 0.13 for ULMA, 0.27 for UMS, 0.44 for CW, 0.33 for BF, 0.36 for LMA and 0.54 MS, respectively. Genetic correlations were strongly positive between corresponding traits of ultrasound and carcass measures. Genetic correlation coefficient between UBF and BF estimate was 0.938, between ULMA and LMA was 0.767 and between UMS and MS was 0.925. These results suggest that ultrasound measurement traits are genetically similar to carcass measurement traits.

소비자의 사회 경제적 위치가 쇠고기 구매 태도에 미치는 영향

This current survey was conducted to examine consumer attitudes toward factors determining beef purchasing and improving distribution systems. The frequency of beef purchasing was shown to reflect social and economic status, where inhabitants in large cities, such as Seoul, with higher salaries showed a higher frequency. In addition, consumers that were in their forties bought beef more frequently than consumers that were in their twenties. Consumers in Seoul and the megalopolis with a monthly income of higher than 200 million won preferred to purchase meat from department stores and discount markets. In contrast, people in small cities with lower incomes tended to buy meat from butcher shops and brand shops. In a question regarding unsatisfaction factors of retail beef, individuals that were in their thirties with a high income had concerns associated with packaging problems. For people under thirty with low income, the consistency of quality and price were the prime concerns. In regards to the beef grading system, consumer response varied between inhabitants, monthly income and age group, where consumers from small cities that were in their twenties and forties with a low income had a negative viewpoint. For the differential beef distribution system, housewives between the ages of 30 and 40 from a small city with an income higher than 200 million won had a positive response; however, a large number of consumers were not familiar with this system. The most demanding beef cuts were in the following order: loin, flank and rib. In addition, the most important factors determining purchasing beef were as follows: price, breed and portion.

The Influence of Fattening by Eco-Feed Based on Okara on the Growth, Meat Quality and Histochemical Properties of the Longissimus Thoracis Muscle in Japanese Black Cattle

The longissimus thoracis muscle in the beef carcass indicates various factors for the classification of beef quality and grade. Zembayashi et al. (1994, 1995) have investigated many aspects of the Longissimus muscle in Japanese cattle including Japanese Black, Japanese Shorthorn, Holstein, and Japanese Cross–breed. Similarly, Gotoh (1994) and Iwamoto et al. (1991) evaluated groups of Japanese Black, Holstein and Japanese Brown, and Morita et al. (1999; 2000a,b) focused on the original Japanese cattle, Mishima. Quality grade determines the price of beef; based on the Japanese beef grading system, which was first launched in 1989 (JMGA, 1989), the quality grade is determined by the functioning of intramuscular fat in the Longissimus Thoracis muscle . In addition, beef producers use many feeding techniques (e.g. feed composition and quantity) to produce well–marbled beef for the prime quality market in Japan. Zembayashi et al. (1987, 1994, 1995), Ozawa et al. (2000) and Gotoh (2003) confirmed that Japanese Black has advantages for both producers and consumers because of its capacity to produce high–fat content meat. Several studies have been carried out to identify factors that improve beef quality. Nishimura et al. (1998, 1999) examined the intramuscular connective tissue in aging beef, and that during the fattening period. The histochemical properties among beef breeds have been observed by Gotoh et al. (1994) and Iwamoto et al. (1991); myofiber types, diameter size and myofiber have been described for many types of muscle fiber and cattle breeds. Moreover, Zembayashi et al. (1987, 1994, 1995) have studied these properties in various cattle breeds, and have explored the nutritional composition within the Longissimus Thoracis muscle. Morita et al. (2000b) pointed out that the diameter of myofiber type I was shorter, and the density of myofiber type I higher, in Japanese Black cattle than for original Japanese cattle Mishima. Gotoh (2003) have reviewed research on the histochemical and myofiber distribution by gender, age and feeding system for different breeds of beef cattle. Environmental issues have become a major concern worldwide. In Japan, many automobile and electronic companies have recently applied eco–care into their production systems, especially in the industrial sector. In addition, in the agricultural sector, eco–care has emerged over many years to tackle problems mainly related to food safety and energy sources. However, research covering aspects of the ecosystem is also being incorporated into many studies on agricultural products, not only by private companies, but also by public institutions. Research and development on livestock feeds has produced eco– feeds from food and brewery wastes for consumption by chickens, pigs and beef cattle. Japanese Black cattle have been used to verify the quality and effectiveness of eco– The Influence of Fattening by Eco–Feed Based on Okara on the Growth, Meat Quality and Histochemical Properties of the Longissimus Thoracis Muscle in Japanese Black Cattle

Feed consumption, growth performance and carcass evaluation of Korean Holstein bulls fed either conventional or organic diets

Feed consumption, bodyweight gain and carcass evaluation of Holstein bulls fed either conventional (CON) or organic (ORG) diets were compared. Animals were randomly assigned to either CON (n = 15) or ORG (n = 15) treatments when 6 months old. Inclusion rates of the ingredients were similar in CON and ORG diets formulated for growing (6–12 months of age) and fattening (13–18 months of age) periods. Ingredients of organic origin were used to formulate ORG growing and fattening diets. The bulls on the CON diet were vaccinated, de-wormed and treated conventionally (with antibiotics) against any sign of illness. No dietary or implant growth promotant was used. The bulls on the ORG diet were vaccinated although they were not de-wormed or treated against illness using conventional methods. Instead they were allowed to recover naturally from illness for 3 days. However, if the illness persisted beyond 3 days, they were treated using conventional methods. Consumption of concentrate and rice straw during growing, fattening and overall periods (6–18 months of age) was the same in bulls fed the CON or ORG diets. Bodyweight gain, total dry matter (concentrate and straw) intake and feed to gain ratio during growing and fattening were not affected by the treatments. Daily feed cost and feed cost for unit gain were greater in bulls fed the ORG diet than those fed the CON diet. Weight of cold carcass and different carcass cuts of the bulls were not affected by the treatment. According to the Korean beef grading system, the carcasses from bulls fed either CON or ORG diets were graded similarly but were of lower quality. The Korean beef quality grade is primarily determined by marbling score. The bulls in this study were slaughtered earlier (at 18 months of age) than the conventional slaughtering age of beef cattle (~30 months) in Korea to produce highly marbled beef. It is concluded that the bulls fed ORG diets performed equally, and produced carcasses of similar quality, to those fed CON diets. However, feed costs for a unit bodyweight gain were significantly greater in the ORG diet compared with the CON diet.

Evolution of the Meat Standards Australia (MSA) beef grading system

The Australian Beef Industry identified variable eating quality as a major contributor to declining beef consumption in the early 1990s and committed research funding to address the problem. The major issue was the ability to predict the eating quality of cooked beef before consumption. The Meat Standards Australia (MSA) program developed a consumer testing protocol, which led to MSA grading standards being defined by consumer score outcomes. Traditional carcass grading parameters proved to be of little value in predicting consumer outcomes. Instead a broader combination of factors forms the basis of an interactive prediction model that performs well. The grading model has evolved from a fixed parameter ‘Pathway’ approach, to a computer model that predicts consumer scores for 135 ‘cut by cooking method’ combinations for each graded carcass. The body of research work conducted in evaluating critical control points and in developing the model predictions and interactions has involved several Australian research groups with strong support and involvement from the industry.

Comparison of Plasma Metabolite Concentrations and Enzyme Activities in Beef Cattle Raised by Different Feeding Systems in Korea, Japan and New Zealand

Concentrations of metabolites and immunoreactive insulin (IRI) and activities of enzymes related to energy metabolism were measured in plasma of Korean and Japanese beef cattle, which were raised by the indoor feeding system programmed to feed larger amount of roughage in their growing periods and larger amount of concentrate diet in their finishing periods (Japanese feeding system), and grazing New Zealand beef cattle. By the Japanese beef grading system, Korean and Japanese beef cattle showed high beef quality score, average grade 3.3 and 3.6, respectively. The plasma free fatty acid and lactate concentrations and lactate dehydrogenase (LDH), malate dehydrogenase (MDH) and aspartate aminotransferase (AST) activities in Korean beef cattle were significantly higher than those in Japanese beef cattle. The plasma lactate concentration in Korean beef cattle was 8.40 mmol/l, which was similar to the values observed in lactic acidosis. The higher activities of plasma LDH, MDH and AST may indicate slight liver damage by slightly acidotic conditions in Korean beef cattle. New Zealand beef cattle fed on pasture which they harvest by grazing showed significantly lower plasma glucose, cholesterol, lactate and IRI concentrations and enzyme activities than those in Korean and Japanese beef cattle fed on larger amount of concentrate diets. Plasma metabolite concentrations and energy metabolism-related enzyme activities may be good indicators for evaluating metabolic conditions of beef cattle raised by different feeding systems.

The mineral composition and microscopic changes in thoracic buttons of Chinese Yellow steer with age

Tips of sacral, lumbar and thoracic vertebrae were sampled from 67 Chinese Yellow steer carcasses to determine relationships of the mineral composition in tips of vertebrae to the ossification degree as well as the dental age. Thoracic buttons were taken from another 11 Chinese Yellow steer carcasses to study their microscopic changes with age. Percentages of ash, calcium and phosphorus in thoracic buttons, on a fresh weight basis, increased with increasing ossification degree ( R 2 = 0.9815, 0.9743, 0.9817, respectively) and dental age ( R 2 = 0.9496, 0.9455, 0.9209, respectively), but those in tips of lumbar and sacral vertebrae varied little ( P > 0.05). Based on the same levels of ash percent in thoracic buttons, a corresponding relationship between the ossification degree and the dental age was observed: thoracic buttons did not ossify when the dental age was under 24 months; and 10%, 30%, and 40% of thoracic buttons ossified at the dentition-based age of 36, 50, and 60 months. Observations by scanning electron microscopy indicated that cartilages of Chinese Yellow steer thoracic buttons began to ossify at approximately 24 months and ossified completely at 84 months. The present study could be useful to improve the accuracy of age estimation for Chinese Yellow steers in the Chinese beef grading system.

ファジィ推論とニューラルネットワークを用いた牛枝肉格付システム

ファジィ推論とニューラルネットワークを用いた牛枝肉格付システム

A REAL-TIME, KNOWLEDGE-BASED SYSTEM FOR GRADING CARCASS BEEF

ABSTRACT A knowledge-based system for grading carcass beef was developed in the 'C Language Integrated Production System (CLIPS) environment. This carcass beef grading system gets facts about the carcass as input from the meat grader through a computer keyboard or a voice recognition subsystem, and performs recognize-act cycles to deduce the USDA quality and yield grades of the carcass. This system, which was ported on a Compaq Deskpro 386 computer, processes each carcass for its grades in real time, i.e., the final results of grades are given within a fraction of a second after the inputs are completed. This is a much improved system compared to the system previously developed with the Personal Consultant Plus (PC+) expert system shell. The system in PC+ ported on the same computer required more than 10 seconds to process each carcass. This article presents the implementation of the system in CLIPS as it differs in its inferencing mechanism, interfacing with an external input device, and performance, from the previous system developed in PC+.

Optical Properties of White and Yellow Beef Fat in Relation to Carcass Grading

A xenon lamp, a grating monochromator, a bifurcated fiber-optic light guide and a photomultiplier were used under computer control to measure the reflectance of light (350 to 800nm) from samples of bovine subcutaneous fat. The major differences between the statutory categories of fat yellowness used in the Canadian federal beef grading system were the relative amounts of blue light (around 460nm). The subjective appearance of whiteness was directly proportional to the relative amount of blue light that was reflected. At 24°C, significant differences at 460nm were found between white fat and fat with a yellowish tinge (P<0.005) and between fat with a yellowish tinge and lemon yellow fat (P<0.01). Separation of spectra from fat with different degrees of yellowness was ineffective at wavelengths of 640nm and higher. With a cuvette in the light path of the optical system, a saturated solution of beta-carotene in ethanol absorbed almost all light from 350 to 500nm and had a broad trans-mittance peak at 650nm. In a range from 0 to 40°C, reflectance from fat was inversely proportional to temperature. The magnitude of this effect was sufficient to make the reflectance of white fat at 40°C weaker than the reflectance from pale yellow fat at 0°C.

The Impact of a New Grading System on the Beef Cattle Industry: The Case of Canada

Changes in the grading systems of agricultural commodities will lead to considerable adjustment costs. In 1972 Canada introduced a change in its grading system for beef. The period of adjustment for beef producers has been in excess of ten years. The observed pattern of adjustment for one of Canada's cattle-producing areas is discussed and the costs associated with the adjustment process estimated. Some measures to reduce the costs of adjustment are outlined. Changes in the specifications for any agricultural commodity's grading system may have an impact on all components of the food chain from consumer through retailer to processor and, ultimately, to primary producers. As well, government regulatory agencies and the suppliers of inputs to both the processing industry and primary producers may be affected. Any change in the grading system may be to the benefit of only some of these groups, while others may incur considerable costs, especially in the short run. One group which will be affected by a major change will be beef producers, yet little work has been done to discern the net effect of a major change in the grading system for such producers. In 1972 the Canadian government implemented a new beef-grading system. The second section of this study outlines the background to the beef grade change in Canada. In the third section a brief theoretical discussion of grading and grade changes is presented. The effect of the Canadian grading change on the physical makeup of cattle marketings in one of the Canadian cattle-producing regions is reported in

The Grouping Problem and Beef Quality Standards

Abstract Methods of grouping the elements of a population for descriptive convenience are illustrated on the U.S. Department of Agriculture's beef grading system. A combination of grouping and response surface methods is shown to be more appropriate than methods used in the past to analyze the beef standards.

FATTENING PATTERNS IN CATTLE. 2. FAT DISTRIBUTION AMONG THE WHOLESALE CUTS

A trial is reported comparing fat distribution in carcasses from bulls and heifers of two breed-types: Hereford (HE) and Dairy Synthetic (DY). Twelve bulls and twelve heifers of each breed were grouped four to a pen at weaning (163 ± 15.1 (SE) days), and serially slaughtered from that time to approximately 16 mo of age. After slaughter, one side of each carcass was broken into eight wholesale cuts, which were separated into fat (subcutaneous fat (SF), intermuscular fat (IF), and body cavity fat (BCF)), muscle and bone. Depot fat accretion in each cut was investigated using the allometric equation with side fat weight as the independent variable. Coefficients for SF were significantly higher in the rib, chuck and flank for HE carcasses than for DY carcasses and higher in the rib and flank for heifers than for bulls. At equal total side fat, HE carcasses had significantly more SF in the brisket and in the loin than DY animals. Heifers had significantly more fat in the loin than bulls. Differences among coefficients for IF relative to total fat were minor for both breed and sex. At equal total side fat, HE carcasses had less fat distributed intermuscularly than DY carcasses and had less IF in the brisket than heifers. The results are discussed in relation to the Canadian beef grading system.